My evenings always seem to go by so quickly. I honestly don’t know where my time goes from school pick up to bed. That’s why I love a quick meal. When dinner is cooked quickly I feel like I get a lot more time to myself. Risotto is often thought of as a challenging dish.
However I actually think it’s a very easy and quick dinner to cook. It’s a dish I used to make in Uni. Except I didn’t eat with prawns. Normally a cheap piece of chicken or sausages. If I ate prawns at Uni I would have thought I was very posh. For me, being able to cook this meal at Uni means it’s an easy dish and honestly I think anyone can cook it and everyone can enjoy it.
Where you a student and what was your favourite meal to cook when you were a Uni or college? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Grater
- Large saucepan
- Stirring spoon
Ingredients
- Prawns x 500g
- Risotto rice x 300g
- Leek x 1
- Courgette x 1
- Chicken or vegetable stock x 600mls
- Oregano x 1 tsp
- Green beans x 2 handfuls
- Salt and pepper to taste
- Cheese or nutritional yeast
Method
- Cut the top and bottom from the leek.
- Slice the leek into half centimetre pieces.
- Peel and grate the courgette.
- Put the large saucepan onto a medium to high heat on the hob.
- Add oil to the base of the pan and leave to heat up.
- Once the pan is warm add in the leek and fry until it starts to soften.
- When the leek is soft add in the courgette and fry until it also start to soften.
- Next add in the rice and fry until it starts to become clear / see through.
- It should take around a minute or so to become clear.
- Turn the heat up if it’s not on hot already.
- Once it is add in about 150mls of stock.
- Bring the stock to the boil and turn the heat down.
- Stir occasionally until the stock disappears.
- Repeat this process until you have used up all the stock.
- Add in the green beans and let them cook through.
- Sprinkle over the dried oregano , salt and pepper to taste.
- Stir these ingredients into the risotto
- Turn the heat back up and add in the prawns.
- Keep stirring the prawns into the risotto.
- Let them cook until they turn pink.
- If using cooked prawns you can remove it pan from the heat and stir the prawns into the risotto.
- Grate over the cheese or add in the nutritional yeast.
- Then serve and enjoy.
Tasty but Simple Prawn Risotto was a yummy meal that we all enjoy. As I mentioned above it was very easy to prepare and cook. It’s not a dinner I would make in bulk and freeze. Rice contain germs and when left in the freezer or fridge those germs can multiply. This meal should really be eaten on the day it’s cooked or the day after. I ate the leftovers the next day and they were also delicious. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 